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CRUNCHY CHEESY FINGERS

Makes: 10

Ingredients

Carrot, grated ½ cup

Capsicum, chopped ¼ cup

Cabbage, shredded 2 tbsp

Green chilli, finely chopped 2 pc

Butter, soft 2 tbsp

Cheese spread 4 tbsp

Black pepper powder ¼ tsp

Salt to taste

Cheese, grated 3 tbsp

Bread slices 4 pc

Method

Combine the butter, cheese spread and pepper powder in a bowl and mix well until soft.

Add the carrot, capsicum, cabbage, green chilli and salt, and mix well.

Divide the mixture into equal portions and keep aside.

Toast the bread slices till they are crisp.

Spread a portion of the mixture evenly on each bread slice.

Sprinkle a little grated cheese on each bread slice and bake in a pre-heated oven at 200ºC for 10 minutes or till the cheese melts.

Cool and cut into 3 pieces.

NOTE: Vegetables are rich sources of minerals (including iron, calcium, potassium and magnesium) and vitamins including Vitamin K, C, E and B.

SOYA TOFU WALNUT KEBAB ROLLS

Makes: 4

Ingredients

For the kebabs:

Soya chunks, soaked, roughly 
chopped 1 cup

Paneer, grated ½ cup

Potato, boiled, mashed ½ cup

Spinach, finely chopped ½ cup

Walnut, coarsely powdered 2 tbsp

Breadcrumbs 2 tbsp

Salt to taste

Amchur powder ¼ tsp

For the spinach roti:

Wheat flour 1 cup

Spinach paste ½ cup

Oil 1 tbsp

Salt ¼ tsp

Other ingredients:

Carrot, grated ½ cup

Onion, sliced ½ cup

Chaat masala to taste

Lettuce, roughly chopped 1 cup

Method

For the kebabs: Combine all the ingredients in a large bowl and mix well. Divide the mixture into equal portions and shape into oval flat kebabs. Shallow-fry each kebab on a non-stick tava till golden brown. Keep aside.

For the spinach roti: Combine the flour, spinach paste, salt and oil in a bowl. Knead into a soft dough using water. Keep aside for 15 mins. Divide into 4 portions and roll out each into a thin circle. Cook the roti on a heated tava until small blisters appear. Keep aside.

Place a roti on a clean surface and arrange a few pieces of lettuce, grated carrot, onion slices and two soya tofu walnut kebabs. Spread some hung yoghurt and roll up tightly. Serve.

NOTE: Protein-rich ingredients give strength to your body. Soya nuggets provide critical vitamins, minerals, fibre and proteins.

BROCCOLI AND PANEER QUESADILLAS

Makes: 4

Ingredients

For the tortillas:

Whole-wheat flour ½ cup

Plain flour ½ cup

Oil 2 tsp

Salt ¼ tsp

For the stuffing:

Broccoli, grated 1 cup

Paneer, grated ¾ cup

Green chilli paste ½ tsp

Salt to taste

Other ingredients:

Plain flour for rolling

Oil for cooking

Method

For the tortillas: Combine all the ingredients in a bowl and knead into a soft dough, using enough warm water.

Keep aside for 10-15 minutes. Divide the dough into 8 equal portions and roll out each portion into a thin circle. Keep aside.

Divide the stuffing into 4 equal portions and keep aside.

Place a tortilla on a dry surface and spread a portion of the stuffing evenly over it.

Place another tortilla over it and press lightly.

Cook each quesadilla on a tava using little oil till light brown spots appear on both the sides.

Cut into two pieces and serve.

NOTE: Broccoli is high in iron, protein, calcium, chromium, carbohydrates and Vitamins A and C. Broccoli is also rich in fibre, which aids in digestion, prevents constipation and maintains low blood sugar.

Vandana Jain is a Dubai-based freelance chef who has been conducting cooking classes for 14 years. She may be contacted at 
.vandanajain05@gmail.com

• UAE
• Food and Dining